Perfil de fermentação e perdas na ensilagem de diferentes frações da parte aérea de quatro variedades de mandioca

Abstract

RESUMO -Objetivou-se com este trabalho determinar o perfil fermentativo das silagens de quatro variedades de mandioca. No estudo do pH, do nitrogênio amoniacal, dos ácidos orgânicos, do índice de recuperação de matéria seca (MS) e da densidade das silagens, utilizou-se delineamento em blocos casualizados com esquema fatorial 4 × 3, com quatro repetições, sendo quatro variedades de mandioca (Amarelinha, Olho Roxo, Periquita e Sabará) e três frações da parte aérea (planta inteira, sobras do plantio e terço superior). No estudo da perda de matéria seca por gases e efluentes, o esquema fatorial utilizado foi 4 × 3 × 7, com quatro repetições, composto de quatro variedades de mandioca, três frações da parte aérea e sete datas de abertura dos silos (1, 3, 5, 7, 14, 28 e 56 dias após a ensilagem). A ensilagem foi realizada em silos de laboratório confeccionados em tubos de PVC. Os dados obtidos foram submetidos à análise de variância e, para comparação das médias, foi realizado o teste de Scott-Knott a 5% de significância. Não houve diferença significativa entre os valores de pH, ácidos orgânicos e densidade das silagens das diferentes variedades, entretanto, o pH, o nitrogênio amoniacal e a densidade das silagens das frações da parte aérea diferiram entre as variedades. O nitrogênio amoniacal das silagens também diferiu entre as variedades. Embora a forragem fresca tenha apresentado valores de matéria seca inferiores a 30%, os valores de pH foram satisfatórios. As silagens das frações terço superior e sobras do plantio têm ótima qualidade fermentativa. As silagens deste estudo apresentam baixa perda de matéria seca.Palavras-chave: ácidos orgânicos, densidade de silagem, nitrogênio amoniacal, pH Fermentation profile and losses in the ensilage of different fractions of the aerial part from four cassava varietiesABSTRACT -The objective of this work was to determine fermentative profile of silage of four cassava varieties.In the study of pH, ammonia nitrogen, organic acid, dry matter (DM) recovery index and silage densities, it was used a 4 × 3 factorial arrangement, with four repetitions, four cassava varieties (Amarelinha, Olho Roxo, Periquita and Sabará) and three aerial part fractions (entire plant, surpluses of the planting and superior third). In the study of dry matter loss by gases and effluents, it was used a 4 × 3 × 7 factorial arrangement, with four replicates, composed of four cassava varieties, three aerial section fractions and seven silo opening dates (1, 3, 5, 7, 14, 28 and 56 days after ensilage). Ensilage was done in laboratory silos made of PVC pipes. The obtained data were submitted to analysis of variance and for average comparison effect, the test of Scott-Knott was performed at the 5% level of significance. There was no significant difference among pH values, organic acid and silage densities of the different varieties but pH, ammonia nitrogen and silage densities of aerial section fractions differed among varieties. Ammonia nitrogen of silages also differed among varieties. Although fresh forage...

Fermentation profile and nutritional value of sesame silage compared to usual silages

“…Nevertheless, the corn silage presented lower losses by effluents because the plant had already reached an advanced maturation stage and presented at the time of ensiling 404.50 g kg À1 of DM. At the time of ensiling, sesame presented 251.70 g kg À1 of DM, a value considered adequate by some authors (Mota et al 2011).…”

Sesame production and composition compared with conventional forages

“…The low DM content of sunflower and millet was related to the studied variety, which exhibited high moisture even at the cut-off point in a certain portion of the plant, such as the stem, probably due to physiological maturity, that is, in the reproductive stage when the back of the heads of sunflower plants turn yellow. Sesame had DM content of 251.7 g kg -1 , which is within the recommended range (250 to 350 g kg -1 ) at harvest for silage forage (Mota et al, 2011).…”

Fermentation times and feed additives improve the quality of olive bagasse silage

“…Therefore, the low growth of microorganisms of the genus Clostridium is desirable since they are the main microorganisms that deteriorate the silages (MOTA et al, 2011). The DM contents of the treatments and the high content of polyphenols present in the olive bagasse were important for this low development because polyphenols act as a barrier to the microbial development of clostridia (NIAOUNAKIS;HALVADAKIS, 2006).…”